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Creamy Homemade Strawberry Ice Cream Sandwiches Easy Recipe with Sprinkles

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Delicious and creamy homemade strawberry ice cream sandwiches with sprinkles, made from scratch with simple ingredients. Perfect for summer gatherings and quick treats.

Ingredients

  • Fresh strawberries, hulled and sliced (about 2 cups or 300g)
  • Granulated sugar (¾ cup / 150g)
  • Heavy cream (2 cups / 480ml)
  • Whole milk (1 cup / 240ml)
  • Vanilla extract (1 teaspoon)
  • All-purpose flour (2 ¼ cups / 280g)
  • Baking powder (1 teaspoon)
  • Salt (½ teaspoon)
  • Unsalted butter, softened (¾ cup / 170g)
  • Granulated sugar (¾ cup / 150g)
  • Large egg (1), room temperature
  • Vanilla extract (1 teaspoon)
  • Rainbow sprinkles (½ cup / 75g)

Instructions

  1. Make the Strawberry Ice Cream Base: In a blender or food processor, combine the fresh strawberries and sugar. Blend until mostly smooth but still a bit chunky, about 5 minutes.
  2. Mix Cream and Milk: In a large bowl, whisk together the heavy cream, whole milk, and vanilla extract. Gently fold in the strawberry puree.
  3. Churn the Ice Cream: Pour the mixture into your ice cream maker and churn according to your machine’s instructions, usually around 20-25 minutes until thick and creamy. If no ice cream maker, freeze in a shallow container and stir every 30 minutes for 3 hours.
  4. Freeze the Ice Cream: Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
  5. Prepare the Cookie Dough: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the softened butter and sugar with a mixer until fluffy, about 3 minutes. Add the egg and vanilla extract, mixing well.
  6. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  7. Shape and Bake Cookies: Drop dough balls onto a parchment-lined baking sheet, flatten slightly. Bake for 10-12 minutes or until edges are just golden. Cool completely on a wire rack.
  8. Assemble the Ice Cream Sandwiches: Scoop about ¼ cup (60ml) of ice cream onto the bottom of one cookie. Top with another cookie and gently press together.
  9. Roll in Sprinkles: Pour sprinkles onto a plate and roll the sandwich edges in them. Freeze sandwiches for 30 minutes before serving.

Notes

If no ice cream maker, freeze the ice cream base in a shallow container and stir every 30 minutes for 3 hours to break up ice crystals. Chill cookie dough briefly for better texture. Use room-temperature ingredients for fluffier cookies. Keep ice cream cold during assembly to prevent melting. Cookies should be just golden at edges to avoid crunchiness.

Nutrition

Keywords: strawberry ice cream sandwiches, homemade ice cream, sprinkles, summer dessert, easy ice cream sandwich recipe

Find it online: https://avabake.com/creamy-homemade-strawberry-ice-cream-sandwiches-easy-recipe-with-sprinkles/